Monday, July 6, 2009

Vegan Mint Chocolate Cupcakes and Roasted Potato Salad

I made these cupcakes a few weeks ago and they were delicious! They even looked pretty. My sister asked me to post the recipe, so here is the link. Thank you to Rae at bunnyfoot.

I also made a potato salad this weekend. It was the simplest recipe in the world.

Roasted Potato Salad

5 cups of potatoes in about 1 inch cubes
1 onion cut in large pieces
2 tbsp olive oil
1/2 teaspoon salt
freshly grated pepper to taste
2 teaspoons balsamic vinegar or to taste
3 tbsp parsley (optional)

  1. Preheat oven at 425 degrees.
  2. Mix together the potatoes, onion, and olive oil, freshly grated pepper and salt.Toss until the potatoes and onion are well coated with oil.
  3. Place on a cookie sheet in one layer.
  4. Cook for 30 minutes.
  5. Reduce the temperature of the oven to 350 degrees.
  6. Remove from the oven and turn the potatoes over.
  7. Cook 20 more minutes or until the potatoes have browned.
  8. Remove from the oven and stir in the balsamic vinegar and parsley.
  9. Serve either warm or cold.

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